Valutazione della riduzione di ocratossina A dai vini rossi mediante utilizzo di coadiuvanti tecnologici

2006

Production of functional probiotic, prebiotic, and synbiotic ice creams

2010

In this work, 3 types of ice cream were produced: a probiotic ice cream produced by adding potentially probiotic microorganisms such as Lactobacillus casei and Lactobacillus rhamnosus; a prebiotic ice cream produced by adding inulin, a prebiotic substrate; and a synbiotic ice cream produced by adding probiotic microorganisms and inulin in combination. In addition to microbial counts, pH, acidity, and physical and functional properties of the ice creams were evaluated. The experimental ice creams preserved the probiotic bacteria and had counts of viable lactic acid bacteria, after frozen storage that met the minimum required to achieve probiotic effects. Moreover; most of the ice creams show…

Microrganismi probiotici e inulina per la produzione di gelato ad alta valenza funzionale

2007